How to Freeze Yorkshire Pudding

You're not missing out on anything if haven't had a Yorkie from the freezer, and that says a lot about how well Yorkshire pudding freezes -- you can't tell the difference between fresh and frozen. Frozen Yorkshire pudding batter, and baked and frozen Yorkshire puddings, stay fresh for one month.

You have three ways to go about freezing, each with its own merits:

individually portioned, for convenience

batch freezing, for economy of freezer space

and precooked then frozen, for quick reheating.

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How to Freeze Portioned Batter

Muffin tins work best for freezing individual servings of Yorkshire pudding -- simply portion, freeze and bake when ready.

Step 1

Pour freshly made Yorkshire pudding batter into a liquid measuring cup or pitcher. Let the batter sit a few minutes and settle.

Step 2

Line the muffin tin with liners. Fill each liner about one-third full of batter. Place the muffin tin in the freezer uncovered.

Step 3

Chill the batter until frozen through, about 45 minutes. Take the pan from the freezer.

Step 4

Pop the frozen Yorkshire puddings out of the tin and pack them in a heavy-duty freezer bag. Mark the date on the bag and keep the puddings frozen until you're ready to serve them.

Tip

Cooking instructions: Arrange the individual frozen puddings on a sheet pan and bake them at 425 degrees Fahrenheit on the top rack for 20 to 25 minutes. Do not thaw the portioned puddings before baking.

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Step 4

Mark the date on the bag and store it in the freezer until the night before you want to bake the puddings. The night before baking, place the frozen pudding on a plate and let it thaw overnight in the refrigerator.

Tip

To pour batter directly into the muffin tin, snip about one-third of an inch from a bottom corner of the freezer bag. Hold the cut corner of the bag over the muffin tin and gently squeeze the batter out and into the spaces.